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Chocoflan
Created by: Howcan Team
Ingredients
- 1 cup of cajeta or caramel sauce
- 1 box of chocolate cake mix
- 1 can of evaporated milk
- 1 can of sweetened condensed milk
- 4 eggs
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease a 10-inch round cake pan and pour the cajeta or caramel sauce into the bottom of the pan, spreading it evenly.
- Prepare the chocolate cake mix according to the package instructions.
- Pour the prepared cake batter over the cajeta in the cake pan, spreading it evenly.
- In a blender, combine the evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Blend until smooth.
- Gently pour the flan mixture over the cake batter in the cake pan.
- Cover the cake pan with aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan.
- Carefully transfer the roasting pan to the preheated oven and bake for 1 hour, or until the center of the chocoflan is set.
- Remove the cake pan from the water bath and allow it to cool to room temperature. Then refrigerate for at least 4 hours, or overnight.
- To serve, run a knife around the edge of the cake pan to loosen the chocoflan. Place a large plate on top of the cake pan and carefully invert the chocoflan onto the plate, allowing the caramel sauce to drizzle over the top.
- Slice and enjoy!
Chocoflan, also known as "pastel imposible" or "impossible cake," is a popular Mexican dessert that combines two beloved treats: chocolate cake and creamy flan. This decadent dessert has a rich history dating back to the 19th century, with its origins rooted in Mexico's vibrant culinary traditions. Renowned chefs and home cooks alike have put their own unique spin on this indulgent treat, making it a staple in Mexican cuisine. The best versions of chocoflan can be found in authentic Mexican restaurants, particularly in regions like Mexico City, Oaxaca, and Puebla. The key to a perfect chocoflan lies in achieving the ideal balance of moist chocolate cake and silky flan, creating a delightful contrast of flavors and textures. While the traditional recipe calls for caramel, some chefs experiment with alternative methods, such as using dulce de leche or other creative twists to elevate this beloved dessert. Whether enjoyed at a bustling Mexican eatery or homemade with a personal touch, chocoflan continues to captivate dessert enthusiasts around the world.
80 min
8
380 calories
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